CN101683136A - Method for producing monosodium by potatoes - Google Patents
Method for producing monosodium by potatoes Download PDFInfo
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- CN101683136A CN101683136A CN200810013414A CN200810013414A CN101683136A CN 101683136 A CN101683136 A CN 101683136A CN 200810013414 A CN200810013414 A CN 200810013414A CN 200810013414 A CN200810013414 A CN 200810013414A CN 101683136 A CN101683136 A CN 101683136A
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Abstract
The invention relates to a seasoning in particular to a method for producing monosodium by using potatoes, comprising the following steps: a. extracting raw starch: cleansing and pulping potatoes; pouring pulp mud into an urn and adding water, stirring and rubbing to lixiviate the starch; filtrating the soaked pulp mud by a sieve; finally deslagging and drying for standby; b. preparing monosodiumpowder: preparing the starch into pulp with the baume degree of 16 and regulating the pH value to 6.5-7.0 with soda ash; filtering by a sifter and adding glutamic acid fermentation B-9 strain liquefying enzyme in the proportion of 25g/kg at the liquefying temperature of 87 DEG C; when sugar liquid transformation ratio reaches 95 percent, heating to 100 DEG C to inactivate enzyme; adding 1% activefloridin and stirring for 30 minutes, standing and precipitating for 2-4 hours, and then adding a proper amount of active carbon; finally separating, removing water, grinding and obtaining the final product. The invention contains amino acid which is essential to compose the protein of human body and has rich nutrition and can be totally eaten for a long time as daily diet of people.
Description
Technical field
The present invention relates to a kind of preparation method of flavouring, especially relate to a kind of method of producing monosodium glutamate with potato.
Background technology
At present, the monosodium glutamate of selling on the market is that major ingredient is produced with rice, corn mostly, owing to rising steadily of rice, maize raw material, makes the manufacturing cost of each manufacturing enterprise improve constantly.In order to satisfy the demand in market, reduce the production cost of manufacturer, just demand urgently developing when guaranteeing product nutrition and quality, reduce the raw material of the production cost of producer.
Summary of the invention
The present invention proposes at the problems referred to above, purpose with regard to provide a kind of nutritive value higher be the method that raw material is produced monosodium glutamate with the potato raw.
In order to solve the problems of the technologies described above, the present invention is achieved in that a kind of method of producing monosodium glutamate with potato, it is characterized in that comprising the steps:
The extraction of a, thick starch: potato is cleaned, broken into water slurry with beater; Then slurry mud is poured into and added water in the cylinder and stir, rub wiping, starch is leached; Again soaked pulp mud is filtered with sieve, repeatedly add water towards starch; Remove at last residue, filtrate is poured out clear water after precipitating one day, and precipitated powder is shoveled in the cloth bag, drenches and removes Yu Shui, drying for standby;
The making of b, monosodium glutamate powder: starch furnishing slurry, concentration is 16 Baume degrees earlier, and regulating the pH value with soda ash is between 6.5～7.0; Use square-bottomed bamboo basket sieving decontamination then, add the glutamic acid fermentation B-9 bacterial classification Ye Huamei of getting ready in advance, its addition dried starch is 50 gram/jin, 87 ℃ of condensing temperatures, finish when the liquid glucose conversion ratio reaches 95% saccharification when above, the 100 ℃ of enzymes that go out of heating add 1% atlapulgite again and stir half an hour, hit and staticly settle 2～4 hours, add proper amount of active carbon again and decolour; Separate at last, anhydrate, pulverize, be finished product.
C, packing: packing will be guaranteed good seal, prevents humidity.
Advantageous effect of the present invention is, scientific formulation of the present invention, manufacture craft are simple, and it is one of technology of potato deep processing that potato produces monosodium glutamate, and production cost is low.The basis of monosodium glutamate of the present invention is that glutamic acid not only can strengthen flavours in food products, promote the activity of gastric juice and stomach flower bud, and containing the requisite seed amino acid of formation human body protein, it is nutritious, can be used as people's daily life diet fully and eats for a long time.
The specific embodiment
Be elaborated below in conjunction with specific embodiment:
Embodiment 1
The extraction of a, thick starch: potato is cleaned, broken into water slurry with beater; Then slurry mud is poured into and added water in the cylinder and stir, rub wiping, starch is leached; Again soaked pulp mud is filtered with sieve, repeatedly add water towards starch; Remove at last residue, filtrate is poured out clear water after precipitating one day, and precipitated powder is shoveled in the cloth bag, drenches and removes Yu Shui, drying for standby;
The making of b, monosodium glutamate powder: starch furnishing slurry, concentration is 16 Baume degrees earlier, and regulating the pH value with soda ash is 6.5; Use square-bottomed bamboo basket sieving decontamination then, add the glutamic acid fermentation B-9 bacterial classification Ye Huamei of getting ready in advance, its addition dried starch is 50 gram/jin, 87 ℃ of condensing temperatures, saccharification finishes when the liquid glucose conversion ratio reaches on 95%, and the 100 ℃ of enzymes that go out of heating add 1% atlapulgite again and stir half an hour, hit and staticly settle 2 hours, add proper amount of active carbon again and decolour; Separate at last, anhydrate, pulverize, be finished product.
C, packing: packing will be guaranteed good seal, prevents humidity.
Embodiment 2
The extraction of a, thick starch: potato is cleaned, broken into water slurry with beater; Then slurry mud is poured into and added water in the cylinder and stir, rub wiping, starch is leached; Again soaked pulp mud is filtered with sieve, repeatedly add water towards starch; Remove at last residue, filtrate is poured out clear water after precipitating one day, and precipitated powder is shoveled in the cloth bag, drenches and removes Yu Shui, drying for standby;
The making of b, monosodium glutamate powder: starch furnishing slurry, concentration is 16 Baume degrees earlier, and regulating the pH value with soda ash is 7.0; Use square-bottomed bamboo basket sieving decontamination then, add the glutamic acid fermentation B-9 bacterial classification Ye Huamei of getting ready in advance, its addition dried starch is 50 gram/jin, 87 ℃ of condensing temperatures, finish when the liquid glucose conversion ratio reaches 95% saccharification when above, the 100 ℃ of enzymes that go out of heating add 1% atlapulgite again and stir half an hour, hit and staticly settle 4 hours, add proper amount of active carbon again and decolour; Separate at last, anhydrate, pulverize, be finished product.
C, packing: packing will be guaranteed good seal, prevents humidity.
Claims (1)
1, a kind of method of producing monosodium glutamate with potato is characterized in that comprising the steps:
The extraction of a, thick starch: potato is cleaned, broken into water slurry with beater; Then slurry mud is poured into and added water in the cylinder and stir, rub wiping, starch is leached; Again soaked pulp mud is filtered with sieve, repeatedly add water towards starch; Remove at last residue, filtrate is poured out clear water after precipitating one day, and precipitated powder is shoveled in the cloth bag, drenches and removes Yu Shui, drying for standby;
The making of b, monosodium glutamate powder: starch furnishing slurry, concentration is 16 Baume degrees earlier, and regulating the pH value with soda ash is between 6.5～7.0; Use square-bottomed bamboo basket sieving decontamination then, add the glutamic acid fermentation B-9 bacterial classification Ye Huamei of getting ready in advance, its addition dried starch is 50 gram/jin, 87 ℃ of condensing temperatures, finish when the liquid glucose conversion ratio reaches 95% saccharification when above, the 100 ℃ of enzymes that go out of heating add 1% atlapulgite again and stirred 30 minutes, hit and staticly settle 2～4 hours, add proper amount of active carbon again and decolour; Separate at last, anhydrate, pulverize, be finished product.
C, packing: packing will be guaranteed good seal, prevents humidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810013414A CN101683136A (en) | 2008-09-27 | 2008-09-27 | Method for producing monosodium by potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810013414A CN101683136A (en) | 2008-09-27 | 2008-09-27 | Method for producing monosodium by potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101683136A true CN101683136A (en) | 2010-03-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810013414A Pending CN101683136A (en) | 2008-09-27 | 2008-09-27 | Method for producing monosodium by potatoes |
Country Status (1)
| Country | Link |
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| CN (1) | CN101683136A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124518A (en) * | 2015-09-09 | 2015-12-09 | 湖州新天字味精有限公司 | Technology of producing monosodium glutamate from potato starch |
| CN105324037A (en) * | 2013-07-03 | 2016-02-10 | 荷兰联合利华有限公司 | Potato derived flavour enhancing composition and method for the manufacture thereof |
-
2008
- 2008-09-27 CN CN200810013414A patent/CN101683136A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105324037A (en) * | 2013-07-03 | 2016-02-10 | 荷兰联合利华有限公司 | Potato derived flavour enhancing composition and method for the manufacture thereof |
| EP3027055B1 (en) | 2013-07-03 | 2017-02-01 | Unilever N.V. | Potato derived flavour enhancing composition and method for the manufacture thereof |
| US11324244B2 (en) | 2013-07-03 | 2022-05-10 | Conopco Inc. | Potato derived flavour enhancing composition and method for the manufacture thereof |
| CN105124518A (en) * | 2015-09-09 | 2015-12-09 | 湖州新天字味精有限公司 | Technology of producing monosodium glutamate from potato starch |
| CN105124518B (en) * | 2015-09-09 | 2018-02-09 | 广东百味佳味业科技股份有限公司 | A kind of technique of potato starch manufacture monosodium glutamate |
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Open date: 20100331 |